For about 2 minutes I was a subscriber to Food and Wine magazine. It turns out the resident before me forgot to change her subscription and I received a sweet copy of the September issue in the mail. I mean, I had to hand it over to the receptionist to forward on, but before I did I took it upstairs and looked it over. Then I signed up for two trial issues because it was just that good. FYI, I would have been a sure thing if the subscription wasn’t $19.99 a year. I was hoping for $12.99, you know? Anyway, I saw a wonderful watermelon, mint, and lime recipe that I’ll try to retype below. I’ll also throw in the old faithful watermelon, feta, and mint salad recipe for kicks. I can’t reiterate this enough, but in the summertime I am just all about simple, simple salads. Easy enough for a boy (Hi David) to make himself.
Watermelon Salad with Mint and Lime
Editor’s note: “For a grown-up version, [Matt Neal] adds splashes of rum.”
- 8 cups seedless watermelon chunks
- 1/4 cup fresh lime juice
- Pinch of cayenne pepper
- 1/2 cup mint leaves, torn
- In large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.
Source: Food and Wine September 2010
Watermelon, Feta, and Mint
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 1/2 teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
- 1/2 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
- 1 small sweet onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
- In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.